It’s indulgent and gorgeous tasting …
For the record, I don’t like meringue – that soft fluff you find hiding all the goodness in a Lemon Meringue pie. I’m the person that quickly removes it, so that I can enjoy the lemon yumminess underneath.
Pavlova is different! Basically the base is one giant crunchy (meringue) cookie. So trust me when I say, that Pavlova is gorgeous tasting with all the amazing flavors of sweet cream and loaded with fresh berries!
Cream. Crunchy bits of Meringue. Fresh Berries. Gorgeous!
For this recipe, I did stray a bit from the traditional Pavlova. It’s more of a hybrid between the traditional layered dessert and it’s close cousin, the Eton Mess. Regardless of the proper name of this dessert, you’ll end up doing the fist bump worthy, happy slappy dance in your mouth.
If you are finding it hard to make the Pavlova all in one day, you can prepare the Meringue disc/giant cookies up to a week in advance and store in an airtight container. As for the berries, use what’s in season and that taste amazing. Don’t skimp on flavor by using watered down tasting fruit. Are you enjoying fall/winter fruit now and can’t find fresh berries? You can also try the Pear and Chocolate Pavlova or the Chocolate Pavlova, another delicious version. It’s all good!
For the Meringue (Makes 2 Meringue disc):
- 6 Eggs Whites, room temperature
- 12 oz Sugar
- pinch of Salt.
For the Whipped Cream:
- 2 cups of Whipping Cream
- 10 oz Sugar
- 1 tsp Vanilla (preferably clear Vanilla)
For the Berry Filling:
- 1 lb Strawberries, sliced
- 2 - 3 Tbls Sugar
- Juice of 1/2 Blood Orange, (can use any fresh Orange Juice if unable to find Blood Oranges)
- 1 lb Strawberries, washed & sliced
- 6 - 8 oz. Raspberries, washed
- 6 - 8 oz. Blueberries, washed
- 6 - 8 Blackberries, washed
- Fresh Mint leaves to garnish, optional
For the Meringue:
- Preheat oven to 300°F and line 2 baking sheets with parchment paper.
- In a large stand mixer, beat 6 Eggs Whites for about 3 - 4 min until stiff peaks form.
- Then slowly add: 12 oz Sugar & a pinch of Salt. Continue to beat for an additional 5 - 8 minutes or until smooth and glossy. Meringue is ready when you can rub a small amount between your fingers and you do not feel any sugar grit. If it still feels gritty, continue to beat for a few more minutes until the gritty feeling is gone.
- Half the Meringue between the 2 baking sheets and form an 8 inch oval, make some peaks with the back of the spoon when you are spreading it out.
- Bake the 2 round/oval meringues in a preheated 300°F oven for 45 - 1 hr or until just starting to turn golden.
- Remove from oven and cool completely. Not to worry, the meringues will slightly sink and have some cracks...this is GOOD!
- In a stand mixer, starting on a low speed, beat the 2 cups of Whipping Cream with the 10 oz of sugar and 1 tsp of (clear) Vanila extract. (If you can't find clear Vanilla, you can substitute for the regular, your whipped cream will be a bit darker).
- Increase the speed to medium high, and continue to beat the Cream until stiff peaks start to form, but DO NOT over do it or forget about it, otherwise you might end up with some sweet butter. (It usually takes about 6 - 8 minutes before mine is ready)
For the Berry Filling:
- In a bowl, cover the 1 lb of sliced strawberries with 2 - 3 Tbls Sugar and the juice of 1/2 a Blood Orange (you can use any kind of Orange if unable to find Blood Oranges). Let the berries sit for about 10 minutes.
- Using a fork or potato masher (or your clean hands), mash the berries slightly.
- In a large bowl, gently toss the Strawberries, Raspberries, Blueberries and Blackberries together. Set aside.
- Place 1 Meringue disc on your serving platter.
- Crumble the other Meringue disc into the Whipped Cream and fold in together.
- Top the pretty Meringue 3/4 of the mashed Strawberries.
- Dollop the top with all of the Whipped Cream and drizzle with the rest of the mashed Strawberries.
- Pile all of the Berry mixture over the top and garnish with Mint, if desired.
- Serves 6 - 8
- Enjoy and serve same day.
If you are short on time, you can make the Meringues up to a week ahead and store in an airtight container. Just remember to stay out of it until you make the Pavlova 😉
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.